Beef-Broccoli Wellington

• 1 lb. ground beef
• 1 (9 oz.) pkg. Green Giant Harvest Fresh cut broccoli, thawed and drained
• 1 (4 oz.) pkg. (1 c.) J. L. Kraft Select shredded natural low moisture part-skim Mozzarella cheese
• 1/2 c. chopped onion
• 1/2 c. dairy sour cream
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 2 (8 oz.) cans Pillsbury refrigerated quick crescent dinner rolls
• 1 egg, beaten
• poppy seed, if desired

1. Heat oven to 375u0b0.
2. In medium skillet, brown meat; drain well. Add broccoli, cheese, onion, sour cream, salt and pepper; mix well.
3. Simmer for 10 minutes.
4. Separate dough into 4 long rectangles.
5. On ungreased cookie sheet, overlap long sides of 2 rectangles 1/2-inch; firmly press edges and perforations to seal. Press or roll to form a 13 x 7-inch rectangle.
6. Spoon meat mixture in a 3-inch strip, lengthwise down center of dough.
7. Bring long edges of dough rectangle over filling, overlapping edges slightly. Pinch edge and ends to seal.
8. Repeat with remaining rectangles. Brush with beaten egg; sprinkle with poppy seed.
9. Bake at 375u0b0 for 18 to 22 minutes, or until deep golden brown.
10. Garnish as desired. Makes 6 to 8 servings.

ground beef, broccoli, natural, onion, sour cream, salt, pepper, crescent dinner, egg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=594865 (may not work)